# Components:
→ Pasta
01 - 12 oz dried short pasta, such as fusilli, penne, or rigatoni
→ Cheese
02 - 7 oz block feta cheese
→ Vegetables
03 - 2 medium yellow onions, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
06 - 3 cloves garlic, thinly sliced
07 - 2 tablespoons fresh basil, chopped (plus extra for serving)
→ Pantry
08 - 3 tablespoons olive oil, divided
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 400°F.
02 - In a large ovenproof baking dish, combine the cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season with salt, black pepper, oregano, and red pepper flakes if desired. Toss to ensure even coating.
03 - Position the feta block in the center of the baking dish among the tomatoes. Drizzle 1 tablespoon olive oil over the cheese and season lightly with black pepper.
04 - Bake for 25 to 30 minutes, until tomatoes burst and feta becomes soft and golden around the edges.
05 - During baking, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sliced onions. Sauté, stirring occasionally, for 15 to 20 minutes or until onions are deeply caramelised and golden brown. Set aside.
06 - While onions cook, prepare pasta in a large pot of salted boiling water based on package instructions until al dente. Reserve 1/2 cup pasta cooking water before draining.
07 - When baking is complete, remove the dish from oven. Mix in caramelised onions and chopped basil, breaking up the feta to form a creamy sauce.
08 - Add drained pasta to the baking dish. Toss thoroughly, incorporating pasta water incrementally for optimal sauce consistency if needed.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil if preferred.
